Another Chicken in Tarragon-Mustard Cream Sauce Recipe!

• 3 tablespoons olive oil
• 1 12 lbs boneless skinless chicken breasts, cut into 1 1/2 inch chunks
• salt, to taste
• fresh ground pepper, to taste
• 12 lb white mushroom, thinly sliced
• 1 large shallot, minced
• 34 cup dry white wine
• 1 14 cups low sodium chicken broth
• 12 cup heavy cream
• 2 tablespoons grainy mustard
• 2 tablespoons tarragon, chopped

1. In a very large skillet, heat 2 Tbsp of the olive oil.
2. Season the chicken with salt and pepper and add to the skillet in a single layer.
3. Cook over high heat, turning once, until browned but not cooked through, 4-5 minutes.
4. Using a slotted spoon, transfer the chicken to a plate.
5. Pour any fat off the skillet.
6. Add the remaining 1 Tbsp of oil to the skillet.
7. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 - 5 minutes.
8. Add the shallot and cook, stirring, for 2 minutes.
9. Add the wine and cook until reduced to 2 Tbsp, about 4 minutes.
10. (this is a good time for the cook to have a glass of the chardonnay too) Add the stock, cram and mustard and bring to a boil.
11. Cook until the sauce has reduced by half, about 6 minutes.
12. Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper.
13. Stir in the tarragon.

olive oil, chicken breasts, salt, fresh ground pepper, white mushroom, shallot, white wine, chicken broth, heavy cream, grainy mustard, tarragon

Taken from www.food.com/recipe/another-chicken-in-tarragon-mustard-cream-sauce-recipe-233095 (may not work)